Heat in a bain-marie the Toasted Almond Praliné and the Pure Paste. Add the Salcedo Cocoa, the Wax Concept and the salt. Heat up to 65ºC stirring with a spatula until integrating. Remove from heat. Dispose the cream in the desired jar and let cool. Spread cream on pieces of Coca Bread toasts. Finish with the Delta de l'Ebre Salt Flower and some drops of olive oil.